9 Mexican Food Recipes to Turn Up the Heat in Your Kitchen

Mexican food cuisine is where ancient flavours and culinary traditions collide to create a vibrant gastronomic experience like no other. There’s more to Mexican food than just nachos and burritos. From sizzling street tacos to rich salsas, each dish tells a story deeply rooted in Mexico’s history and cultural heritage. Explore diverse regional specialties, vibrant ingredients, and the passion that Mexicans infuse into every bite with their different food specialities!

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Mexican food recipes to try out

1. Conchas

2. Empanadas

3. Churros

4. Pico De Gallo

5. Albondigas

6. Chicken Tamales

7. Tres Leches Cake

8. Guacamole

9. Arroz Con Leche

Up your salsa game with these Mexican food recipes

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Mexican food recipes to try out

1. Conchas

Conchas, also known as pan de huevo, have a rich history that dates back to the colonial era in Mexico. The origin of their distinctive seashell shape and name can be traced to the Spanish influence on Mexican baking. Concha, which means “shell” in Spanish, refers to the patterned topping resembling a seashell. Over time, conchas have become a beloved part of Mexican culinary traditions and are enjoyed as a breakfast pastry or a sweet treat any time of the day. 

Ingredients:

Pastry

• 500g all-purpose flour
• 7g instant yeast
• 100g granulated sugar
• 1 tsp salt
• 100g unsalted butter, softened
• 2 large eggs
• 250ml warm milk
• 1 tsp vanilla extract

Topping

• 75g unsalted butter, softened
• 100g granulated sugar
• 150g all-purpose flour
• 1 tsp vanilla extract
• Food colouring (optional)

Cutlery:

• Mixing bowls
• Whisk
• Stand mixer or hand mixer
• Baking sheets
• Parchment paper
• Pastry brush
• Sharp knife or dough cutter
• Cooling rack

Instructions:

1. In a large mixing bowl, combine flour, yeast, sugar, and salt.
2. Add the softened butter, eggs, warm milk, and vanilla extract to the dry ingredients. Mix well until a soft dough forms.
3. Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. While the dough is rising, prepare the topping by combining the softened butter, sugar, flour, and vanilla extract in a separate bowl. Mix until crumbly.
6. Divide the topping mixture into smaller portions and add food colouring if desired to create vibrant colours.
7. Once the dough has risen, punch it down gently and divide it into equal-sized portions.
8. Shape each portion into a round ball and place them on a baking sheet lined with parchment paper, leaving enough space between them for expansion.
9. Flatten each dough ball slightly and top it with a portion of the crumbly topping, gently pressing it down to adhere.
10. Using a sharp knife or dough cutter (available on Cook Serve Enjoy Official Store), score the topping to create the traditional seashell pattern.
11. Cover the conchas with a clean kitchen towel and let them rise again for about 30 minutes.
12. Preheat the oven to 180°C and bake the conchas for 15-20 minutes or until golden brown.
13. Remove the conchas from the oven and transfer them to a cooling rack to cool completely.

2. Empanadas 

Ingredients:

• 500g all-purpose flour
• 200g unsalted butter, chilled and cubed
• 1 tsp salt
• 1 tsp sugar
• 200ml cold water
• 500g ground beef or chicken (vegetarian fillings are also an option)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, finely chopped (adjust according to desired spice level)
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp dried oregano
• ½ tsp black pepper
• 2 tbsp vegetable oil

Cutlery:

• Mixing bowls
• Rolling pin
• Baking trays
• Fork or empanada press
• Sharp knife
• Cutting board
• Large spoon or spatula

Instructions:

1. In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled butter cubes and rub them into the flour mixture until it resembles coarse crumbs.
2. Gradually add the cold water while stirring with a fork until the dough comes together. Knead the dough lightly until it becomes smooth and elastic. Cover it with cling film and refrigerate for 30 minutes.
3. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, diced red bell pepper, and jalapeno pepper. Sauté until the vegetables are softened and fragrant.
4. Add the ground beef or chicken (both available on Meat Pride Official Store) to the pan, breaking it up with a spoon. Cook until browned and cooked through.
5. Stir in the ground cumin, chilli powder, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes to allow the flavours to meld together. Remove from heat and set aside to cool.
6. Preheat your oven to 200°C and line your baking trays with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm. Use a round cutter or a small bowl to cut out circles of dough, approximately 12-15cm in diameter.
8. Place a spoonful of the filling onto one half of each dough circle, leaving a small border around the edges.
9. Fold the dough over the filling, creating a semi-circle shape. Use a fork or an empanada press to seal the edges by pressing down firmly.
10. Place the assembled empanadas onto the prepared baking trays, leaving some space between each one. Brush the tops with beaten egg for a golden, shiny finish.
11. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.

3. Churros

With their crispy exterior, soft and doughy interior, and a generous coating of cinnamon sugar, churros are the epitome of sweet indulgence. The Spanish explorers brought this delightful treat to Mexico during the colonial era, and it quickly became an integral part of Mexican food cuisine. Today, churros are beloved worldwide, particularly for their crispy yet tender texture and their ability to satisfy any sweet tooth. Whether enjoyed on their own or paired with a rich chocolate sauce for dipping, churros have become an iconic symbol of Mexican food culture.

Ingredients:

• 250ml water
• 120g unsalted butter
• 1 tablespoon sugar
• ¼ teaspoon salt
• 200g all-purpose flour
• 3 large eggs
• Vegetable oil, for frying
• Cinnamon sugar, for coating

Cutlery:

• Mixing bowls
• Whisk
• Saucepan
• Wooden spoon
• Piping bag or ziplock bag
• Star-shaped piping tip
• Slotted spoon
• Paper towels
• Serving plate

Instructions:

1. In a saucepan, combine the water, butter, sugar, and salt. Place it over medium heat and bring it to a boil.
2. Remove the saucepan from the heat and add the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth dough.
3. Allow the dough to cool slightly, then add the eggs one at a time, mixing well after each addition. The dough should become thick and glossy.
4. Transfer the dough to a piping bag fitted with a star-shaped piping tip.
5. Heat vegetable oil in a deep saucepan or fryer to approximately 180°C.
6. Carefully pipe 15cm-long churros directly into the hot oil, using a knife or scissors to cut them off. Fry the churros until they turn golden brown, turning them occasionally for even cooking.
7. Once cooked, use a slotted spoon to transfer the churros to a plate lined with paper towels to drain excess oil.
8. While the churros are still warm, roll them in a generous amount of cinnamon sugar, ensuring they are coated thoroughly.

4. Pico De Gallo

Bursting with the zest of tomatoes, onions, cilantro, and lime, Pico de Gallo is a versatile salsa that adds a refreshing and tangy kick to your favourite Mexican dishes. Pico de Gallo, also known as salsa fresca or salsa cruda, has its roots deeply embedded in Mexican culinary traditions. The name “Pico de Gallo” translates to “rooster’s beak” in Spanish, which is said to refer to the small, bite-sized pieces resembling bird food. This vibrant salsa has been enjoyed in Mexico for centuries, showcasing the country’s love for fresh and bold flavours. 

Ingredients:

• 4 ripe tomatoes, diced
• 1 medium-sized red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1 bunch of fresh cilantro, chopped
• Juice of 2 limes
• 1 tsp salt
• ½ tsp black pepper
• 1 garlic clove, minced

Cutlery:

• Cutting board
• Sharp knife
• Mixing bowl
• Citrus juicer or fork for juicing the lime
• Spoon or spatula for stirring
• Optional: Garlic press for mincing the garlic

Instructions:

1. Begin by preparing the tomatoes. Slice off the tops and cut them in half horizontally. Remove the seeds and juice, then dice the tomatoes into small pieces.
2. Finely chop the red onion, mince the jalapeño pepper and chop the cilantro leaves.
3. In a mixing bowl, combine the diced tomatoes, chopped red onion, minced jalapeño pepper, and chopped cilantro. Mix well to distribute the flavours evenly.
4. Squeeze the juice of two limes over the mixture, and add the salt and black pepper. Stir everything together to ensure the ingredients are well-coated and the flavours are balanced.
5. For an extra burst of flavour, you can also add minced garlic to the Pico de Gallo. Use a garlic press to crush the clove into small pieces and mix it into the salsa.
6. Allow the Pico de Gallo to sit at room temperature for about 15 minutes to allow the flavours to meld together.
7. Give it a final taste test and adjust the seasonings if needed.

5. Albondigas

A cherished dish in Mexican gastronomy, albondigas are succulent meatballs simmered in a rich, flavorful broth. As Spanish settlers journeyed to the New World, they brought their culinary traditions with them, including the beloved albondigas. Over time, the albondigas evolved, assimilating Mexican flavours and techniques to become an essential part of Mexican food cuisine. Today, albondigas are synonymous with Mexican comfort food, showcasing the country’s diverse culinary heritage and offering a satisfying and flavorful dining experience.

Ingredients:

Meatballs

• 500g ground beef
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• ½ cup breadcrumbs
• ¼ cup fresh cilantro, chopped
• 1 egg, lightly beaten
• 1 tsp ground cumin
• ½ tsp dried oregano
• Salt and pepper to taste

Broth

• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves of garlic, minced
• 1 can diced tomatoes
• 1 litre beef or vegetable stock
• 1 tsp ground cumin
• ½ tsp dried oregano
• Salt and pepper to taste

Cutlery:

• Mixing bowls
• Wooden spoon
• Chef’s knife
• Cutting board
• Large pot or Dutch oven
• Soup ladle
• Serving bowls or plates

Instructions:

1. In a mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, cilantro, beaten egg, ground cumin, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. Using your hands, shape the mixture into small meatballs, approximately 2-3cm in diameter. Set aside.
3. Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are tender and fragrant.
4. Add the can of diced tomatoes, beef or vegetable stock, ground cumin, dried oregano, salt, and pepper. Stir well to combine.
5. Bring the broth to a gentle boil, then reduce the heat to a simmer. Carefully drop the meatballs into the simmering broth, one by one, ensuring they are evenly distributed.
6. Cover the pot and let the albondigas simmer for approximately 30 minutes, allowing the flavours to meld together and the meatballs to cook through.

6. Chicken Tamales

Ingredients:

Chicken Filling

• 500g boneless, skinless chicken breast
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 cups chicken broth
• 2 tbsp vegetable oil

Tamale Dough

• 2 cups masa harina (corn flour)
• 1 cup chicken broth
• ½ cup vegetable shortening or lard
• 1 tsp baking powder
• ½ tsp salt
• Corn husks, soaked in warm water for 30 minutes

Cutlery:

• Large pot with a steamer insert
• Mixing bowls
• Whisk or fork for stirring
• Sharp knife
• Cutting board
• Large spoon or spatula
• Kitchen twine or corn husk strips for tying the tamales

Instructions:

1. In a large pot, add the chicken breasts (available on New Multi Official Store), chopped onion, minced garlic, ground cumin, chilli powder, dried oregano, salt, black pepper, and chicken broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is cooked through and tender.
2. Remove the chicken from the pot and shred it using two forks. Set aside.
3. Strain the cooking liquid and reserve 1 cup for later use.
4. In a mixing bowl, combine the masa harina, chicken broth, vegetable shortening or lard, baking powder, and salt. Mix well until a smooth dough forms.
5. If the dough is too dry, add more chicken broth, a tablespoon at a time, until the desired consistency is reached. The dough should be spreadable but not too sticky.
6. Take a soaked corn husk and pat it dry with a kitchen towel. Place it on a flat surface.
7. Spoon about 2 tablespoons of the tamale dough onto the centre of the corn husk. Use the back of the spoon or your fingers to spread the dough into a thin, even layer, leaving a border around the edges.
8. Spoon a tablespoon of the shredded chicken filling onto the centre of the dough.
9. Carefully fold the sides of the corn husk over the filling, then fold the bottom up and secure it with kitchen twine or a corn husk strip. Repeat this process until all the dough and filling are used.
10. Fill the bottom of a large pot with water and place a steamer insert inside.
11. Arrange the tamales upright in the steamer, making sure they are tightly packed to prevent unravelling.
12. Cover the pot and steam the tamales over medium heat for approximately 1 to 1.5 hours until the dough is firm and easily separates from the husks.

7. Tres Leches Cake

Tres Leches Cake, meaning “three milks” in Spanish, is a dessert that’s a true masterpiece. It combines the richness of cake with the moistness of three different milks. While the exact origins are debated, this beloved dessert is believed to have originated in Mexico. It is said to have been inspired by various European cake recipes introduced to the region during the colonial era. Over time, the Mexican people added their own unique touch by incorporating sweetened condensed milk, evaporated milk, and heavy cream to create the signature three-milk soak that gives this cake its extraordinary texture and flavour. 

Ingredients:

Cake

• 200g all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 5 large eggs, separated
• 200g granulated sugar
• 1 tsp vanilla extract

Three-Milk Soak

• 400ml sweetened condensed milk
• 400ml evaporated milk
• 200ml heavy cream

Whipped Cream Topping

• 300ml heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Cutlery:

• Mixing bowls
• Electric mixer or whisk
• 9×13-inch baking pan
• Cooling rack
• Fork or skewer
• Whisk
• Spatula
• Cake server or knife

Instructions:

1. Preheat your oven to 180°C and grease a 9×13-inch baking pan.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
4. In another bowl, beat the egg yolks until pale and creamy. Add the vanilla extract and mix well.
5. Gently fold the egg yolk mixture into the beaten egg whites until well combined.
6. Gradually add the flour mixture to the egg mixture, folding gently until just incorporated. Be careful not to overmix.
7. Pour the batter into the prepared baking pan, spreading it evenly.
8. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean.
9. In a mixing bowl, combine the sweetened condensed milk, evaporated milk, and heavy cream. Whisk until well combined.
10. Once the cake is baked and cooled, use a fork or skewer to poke holes all over the surface of the cake.
11. Slowly pour the three-milk soak mixture over the cake, allowing it to absorb into the holes and saturate the cake evenly.
12. Refrigerate the cake for at least 2 hours or overnight to allow it to fully soak and develop its luscious texture.
13. In a separate mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
14. Spread the whipped cream topping evenly over the chilled cake, creating decorative swirls or peaks as desired.

8. Guacamole

Guacamole is a dip with a rich history that dates back thousands of years, originating from the Aztecs, the indigenous people of Mexico. The word “guacamole” is derived from the Nahuatl word “ahuacamolli,” which translates to “avocado sauce.” Avocados, the star ingredient of guacamole, were highly revered by the Aztecs, who believed they held both nutritional and aphrodisiac qualities. Over time, guacamole evolved and became a staple in Mexican food cuisine, gaining popularity worldwide for its fresh and vibrant flavours.

Ingredients:

• 2 ripe avocados
• 1 lime, juiced
• 1 small red onion, finely diced
• 1 small tomato, diced
• 1 jalapeño pepper, seeds and veins removed, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 garlic clove, minced
• Salt, to taste
• Tortilla chips, for serving

Cutlery:

• Knife
• Fork 
• Mixing bowl 
• Spoon 
• Citrus juicer
• Cutting board 
• Serving bowl 
• Tortilla chip bowl or platter

Instructions:

1. Cut the avocados (available on SG Organic Official Store) in half lengthwise and remove the pits. Scoop out the flesh into a mixing bowl using a spoon.
2. Mash the avocado flesh with a fork until you achieve your desired consistency. Some prefer a smooth texture, while others prefer a chunkier guacamole.
3. Add the diced red onion, diced tomato, chopped jalapeño pepper, minced garlic, and chopped cilantro to the mashed avocados.
4. Squeeze the juice of one lime into the bowl, ensuring all the ingredients are well-coated.
5. Season with salt to taste. Start with a small amount and gradually add more if needed.
6. Gently mix all the ingredients together until well combined. Be careful not to overmix, as you want to maintain some texture in the guacamole.

9. Arroz Con Leche

Ingredients:

• 1 cup rice
• 4 cups milk
• 1 cinnamon stick
• 1 cup condensed milk
• ½ cup sugar
• 1 tsp vanilla extract
• Ground cinnamon, for garnish
• Raisins (optional), for additional flavour and texture

Cutlery:

• Medium-sized saucepan
• Wooden spoon
• Measuring cups and spoons
• Grater or zester 
• Serving bowls or individual dessert cups

Instructions:

1. Rinse the rice under cold water to remove any excess starch. Drain well.
2. In a medium-sized saucepan, combine the rinsed rice, milk, and cinnamon stick. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
3. Reduce the heat to low and simmer the rice, uncovered, for about 20 minutes or until the rice is tender, stirring occasionally.
4. Add the condensed milk, sugar, and vanilla extract to the rice mixture. Stir well to combine, ensuring the sugar is fully dissolved.
5. Continue to cook the mixture over low heat for an additional 10-15 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pan. The pudding will thicken as it cooks.
6. Remove the cinnamon stick from the mixture and discard.
7. If desired, add raisins to the pudding for additional flavour and texture. Stir well to distribute them evenly.

Up your salsa game with these Mexican food recipes

Guac’ and roll with these Mexican food recipes! But if you need more inspiration, here are some fish recipes and beef recipes that’ll allow you to get more of that protein in! Remember to also head over to Shopee Supermarket to snag promotions and deals on groceries you need for these potato recipes!